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Roots and tubers from Indonesia
MOCAF is Indonesian cassava flour made by soaking thin cassava chips in water with a lactic acid bacteria starter for half a day to a day and a half, then washing, drying and milling them. The ferment whitens the flour and makes it behave more like wheat flour. Indonesia has a national standard for it, SNI 7622:2011.
| Cassava, peeled, washed and sliced into chips1 kg | [sanda2023] |
| Water1 L | [sanda2023] |
| Bimo-CF starter (lactic acid bacteria)1 g | [sanda2023] |
| Starter | lactic acid bacteria starter (Bimo-CF in one study, a Lactobacillus casei culture in another) |
Total time across the recorded steps: 16 h – 45 h
What changes: Peeled cassava is sliced into chips a few millimetres thick
Output: thin cassava chips.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
MOCAF is Indonesian cassava flour made by soaking thin cassava chips in water with a lactic acid bacteria starter for half a day to a day and a half, then washing, drying and milling them. The ferment whitens the flour and makes it behave more like wheat flour. Indonesia has a national standard for it, SNI 7622:2011. Made in 5 steps over 16 h – 45 h. The longest step, soak the chips with the starter, takes 12–40 h (Sanda L.T 2023) and runs at 37 °C (Gunawan S 2021). Lacticaseibacillus casei and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 12–40 hReported[sanda2023][gunawan2021] | Soak the chips with the starter |
|---|---|---|
| Temperature | 37 °CReported[gunawan2021] | Soak the chips with the starter |
| Acidity | pH 5.7 → 4.73Measured[gunawan2021] | Soak the chips with the starter |
Unlike traditional retted cassava, MOCAF uses thin chips, a short soak with an added lactic starter and a wash to remove the sour taste, so the flour comes out white and neutral rather than sour.
Cyanide is the main hazard in cassava. In one lab run with bitter cassava, a 90-minute water soak before fermentation cut HCN from 202.12 to 73.74 ppm. Fermentation then removed 79.66 % of that by 16 h, 92.12 % by 24 h and 99.97 % by 40 h, when the flour held 0.02 ppm [gunawan2021]. By those figures, 16 h of fermentation still leaves about 15 ppm, above the 10 mg/kg Codex level for edible cassava flour [fsanz-p1002]. The 12, 24 and 36 h soaks on this page were not tested for cyanide, so do not use bitter roots with a short soak.
Every number is labelled with how it is known. How this atlas is made
According to a 2015 Mongabay profile, Achmad Subagio of the University of Jember began researching cassava seriously in 2004, after seeing a potato starch plant in the Netherlands. He designed MOCAF as cassava flour that loses the cassava taste through lactic acid bacteria fermentation. His first lab trials took three days, and he later cut the time to 10–15 hours. In 2006 he began building a MOCAF factory in Trenggalek, which stalled; he then set up a plant in Solo. Indonesia later issued the national standard SNI 7622:2011 for the flour.
